Classic Chicken Salad
Creamy, finely shredded chicken salad with a clean, deli-style flavor. Simple ingredients, minimal prep, and it gets noticeably better after an hour in the fridge. Perfect for croissants, crackers, or sandwiches.
Prep Time 15 minutes mins
Cook Time 20 minutes mins
- 1.5 lbs boneless skinless chicken tenderloins or breasts
- 0.5 cup mayonnaise plus 1-2 tbsp more if needed
- 2 tablespoons celery finely minced
- 0.5 teaspoon salt or to taste
- 0.25 teaspoon black pepper
- 0.25 teaspoon onion powder
- 0.125 teaspoon garlic powder
Place chicken in a pot and cover with cold water. Bring to a gentle boil, then reduce to a simmer. Cook until the chicken reaches an internal temperature of 165°F, about 15-20 minutes depending on thickness.
Remove the chicken from the water and let it cool until it is comfortable to handle but still slightly warm. Do not mix with mayo while hot.
Shred the chicken very finely. The easiest method is a hand mixer or stand mixer on medium speed for 20-30 seconds. A food processor with short pulses also works. If shredding by hand, pull the meat apart into very small, thin pieces -- not chunks.
In a large bowl, stir together the mayonnaise, minced celery, salt, black pepper, onion powder, and garlic powder until combined.
Add the shredded chicken to the dressing and fold together until evenly coated. If the mixture seems dry, add extra mayonnaise one tablespoon at a time until it reaches your preferred consistency.
Cover and refrigerate for at least 1 hour before serving. Taste after chilling and adjust salt if needed.
Serve cold on croissants, sandwich bread, crackers, or in lettuce cups.
**Shred it fine:** This is the most important step. Coarse, chunky chicken salad is a different animal. Use a hand mixer on warm chicken for 20-30 seconds, or pulse briefly in a food processor. You want soft, almost fluffy shreds -- not chunks.
**Cool the chicken before mixing:** If the chicken is too warm the mayo will turn greasy and separate. Let it cool until comfortable to handle.
**Chill time is not optional:** The flavor needs at least an hour in the fridge to settle and come together properly. Make it at least an hour ahead, ideally the night before.
**Taste after chilling:** Cold dulls seasoning. What tastes right warm may need a small pinch more salt after refrigeration.
**Rotisserie shortcut:** Plain rotisserie chicken breast works well and cuts the cook time entirely. Shred it fine the same way.
**Celery:** Mince it as small as you can. The point is subtle freshness, not crunch. Big celery pieces break the texture.
**Storage:** Keeps refrigerated in an airtight container for 3-4 days. Do not freeze -- the mayo separates on thawing.